You probably know of this situation already. After settling in at a local restaurant, you order wood fire grilled steak for dinner. After choosing the complementary appetizers or sides and drinks, you take a bite out of the meat, and marvel at how it tastes absolutely heavenly. You’re quite piqued at how good the steak is, then you try to replicate the recipe when you get home. Alas, your efforts resulted in something less than stellar.
Is there something secret that restaurant chefs know about cooking steak that you obviously don’t? What are you doing wrong? Once you dive deep down into this question, you’ll realize that the “secret” is not much of a secret at all, but specific knowledge of the science behind cooking meat.
Treating yourself to a steak dinner sounds like something easy to do. After all, you’ll just order a piece of meat and dig in. However, there’s a lot more that can go into your steak than just being a piece of meat. If you want to get the most out of your steak dinner night out, there are a few things you need to know.
The Meat Itself
The most important thing about your steak is the particular cut of meat that you’re ordering. Many Jersey Shore restaurants, like Prime 13, have a wide array of choices for your selective palate. The first thing that you have to consider is the quality of the beef. The highest and best is the USDA Prime, which is incidentally only provided to restaurants. Prime beef comes from young cattle that has been carefully and intensively fed, which results in very good quality meat.